Doing Danko on a Dollar a Day

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Doing Danko on a Dollar a Day

Sometimes I like to fantasize about what life would be like if I was rich. One thing is for certain, I would eat like a king. Most of my disposable income goes to my food habit. Regardless, I simply do not have the cash to eat at four star restaurants. Even on a birthday or anniversary its hard to rationalize $200 for a meal. I wonder: am I going to be able to afford rent this month? Will I pay all of my bills on time? This hesitation and concern can detract from the enjoyment of a superb meal. Yet I cant deny my true self, I am a lover of food. When wonderful food is available, I dont care about the cost, I just want to eat it.

About a year ago, while drooling over Gary Dankos on-line menu, Mrs. Mousse and I came up with the idea of the money jar. Every day, we each put $1 in to the jar. $1 a day is nothing; everyone on this board can afford $1 a day. But $1 a day from two people is about $15 per week. After three months we have almost $200 to put towards a nice meal. No worries about bills, no hesitation and we enjoy four incredible meals per year. $200 will cover a five course dinner for two at the very best restaurants in San Francisco. As and added bonus, you get to see the servers face when you hand him/her an enormous wad of singles, fives and tens.

The caveat is that we never order wine with dinner. I know, some of you will claim sacrilege. The fact is, we are not lovers of wine, we are lovers of food. Yes, I know, wine makes the food taste better, wine is part of the experience, blah, blah, blah. When wine (or cocktails) is going to increase our bill by 50-100%, Ill stick with the free water, thank you.

We just started a French Laundry jar. Were thinking about making reservations for July 2006. Im not rich, but for a few days out of the year at least I can pretend.

Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy

A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.